Cast Iron Skillet Cornbread
Servings: 8 servings
Cast iron skillet cornbread is moist, crumbly, and perfect next to chili and soup!
I'd love to hear what you think. Leave a comment and rating below!
- 1 cup all purpose flour
- 1 cup cornmeal
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- ⅓ cup vegetable oil
- 2 tablespoons butter
Place a 12" cast iron pan in the oven, and preheat to 400°F.
In a large mixing bowl, combine flour, sugar, cornmeal, salt, and baking powder.
In a medium mixing bowl, combine milk, egg, and vegetable oil.
Add wet ingredients to dry, and stir until just combined.
Carefully remove heated cast iron pan from oven and add butter, spreading to coat the bottom and sides of the pan.
Pour cornbread batter into pan.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool slightly before serving, topped with butter.
Calories: 256kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 11mg | Sodium: 489mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 137IU | Calcium: 125mg | Iron: 1mg